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Tuesday, 25 April 2017

Katachi Amti

Katachi Amti is a traditional delicacy from the Maharashtrian cuisine. In Marathi , kat refers to the strained stock of cooked dal and amti means a tempered preparation so basically katachi amti is a thin spicy , tangy , slightly sweet tempered chana dal / Bengal gram stock. To make Puranpoli ( a sweet stuffed flat bread) , chana dal is cooked for the stuffing and the left over strained stock of it is used in making katchi Amti. So whenever we make puranpoli at home , katachi amti is on our platter for sure.

Katachi Amti is a lip smacking preparation and is usually served along with puranpoli. The combo of sweet puranpoli with this spicy tangy amti is simply irresistible. Katachi amti can also be served with steamed rice or jeera rice.

Puranpoli along with katachi amti is prepared on almost all special occasions and festivals like Diwali , Holi , Akshaytritiya, Ganesh Chaturthi , Dasara in my family and obviously it forms an integral part of the naivedhyam thali ( bhog / food offered to God). So this Katachi Amti is an onion garlic free preparation and this is my mumma's recipe. It gets its tangy taste from the tamarind , sweetness from the added jaggery and spiciness and a distinct aroma from the freshly roasted and ground coconut masala (coconut and spice mix).

Rinse 1 cup bengal gram / chala dal and soak in 1 cup water for at least 15 minutes. Soaking step is optional but it saves cooking time and ensures the dal cooks well. Drain and transfer the soaked dal in 3 cups water , pinch of turmeric powder and few drops of oil in a pressure cooker. Cook the dal for 2-3 whistles and then simmer for 5 minutes. We are looking for a well cooked dal but it should not be mushy and should be able to retain its shape.

While our dal is getting cooked , soak the tamarind in warm water for 5 minutes and extract its pulp. Keep aside.

3. We will also prepared the spice mix while the stock is getting ready. For that dry roast all the ingredients listed under the coconut spice mix in a pan until fragrant. Ground them to a powder using grinder jar. Keep aside. We will be using 1 tablespoon of this powder in this amti. Keep the remaining spice mix in air tight container and use in making sambar, rasam or any curry.

4. Once the pressure is released on its own, open the cooker and strain the dal using a colander or strainer. Use the cooked dal for making stuffing for puranpoli. Reserve the strained stock (Kat).

5. Add strained tamarind pulp to the stock. Also add the jaggery powder and stir well.

6. In a sauce pan heat oil over medium flame. Add fenugreek seeds followed by asafoetida and curry leaves. Now add 1 tablespoon of coconut spice powder and stir fry for about a minute.